AFGHANI TORSHI

AFGHANI TORSHI image

Yield 3 quarts

Number Of Ingredients 16

FOR THE PICKLING SOLUTION:
4 1/2 c white vinegar, distilled
3 c water
1/3 c salt
1/4 c sugar, or more to taste
1 tsp onions seeds, black (sev gundig; optional)
1 tsp oregano, dried
1 tsp peppercorns, black
1/2 tsp turmeric, ground
FOR THE VEGETABLES:
1 head cauliflower, cut into bite-size florets
8 oz carrots, peeled and cut into 1-inch pieces
4 rib celery, medium, cut into 1-inch pieces
1 turnips, cut lengthwise in half, then crosswise into 1/4-inch slices
1 onion, cut into 1/4-inch slices
3 clove garlic, peeled

Steps:

1. Combine the vinegar, water, salt, sugar, black onion seeds (if using), oregano, peppercorns, and turmeric in a large jar. Cover the jar tightly and shake until the sugar is dissolved. 2. Add the cauliflower, carrots, celery, turnip, onion, and garlic to the jar and stir. Correct the seasoning, adding sugar to taste. Press a piece of plastic wrap directly on top of the mixture to keep the vegetables submerged. Cover the jar, placing another piece of plastic wrap between the mouth of the jar and the lid (to prevent the vinegar from corroding the metal lid). Let cure, at room temperature or in the refrigerator, for at least 3 days; the torshi will keep, tightly covered in the refrigerator, for several weeks.